Artichoke Antipasto (Carciofata) Recipe

• 10 Tbsp. extra-virgin extra virgin olive oil divided
• 2 med red onions cut into 1/2" dice
• 2 Tbsp. pine nuts
• 2 Tbsp. currants
• 1 tsp chili flakes
• 3 x garlic cloves thinly sliced
• 20 x baby artichokes trimmed and halved
• 1/4 c. sun-dry tomatoes
• 1 bn fresh basil leaves
• 20 x fresh mint leaves
• 1/4 c. coarsely-minced Italian parsley, Sea salt to taste
• 4 slc peasant bread grilled

1. In a 12- to 14-inch saute/fry pan, heat 6 Tbsp.
2. of the oil till almost smoking.
3. Add in the onions, pine nuts, currants, chili flakes, garlic, artichokes and tomatoes and saute/fry till soft and very fragrant, 18 to 20 min.
4. Remove from heat, allow to cold and stir in the herbs.
5. Drizzle with the remaining extra virgin olive oil, season with sea salt and serve with the grilled bread.
6. This recipe yields 4 servings.

extravirgin extra virgin olive oil, red onions, nuts, currants, chili flakes, garlic, artichokes, tomatoes, fresh basil, mint, italian parsley, bread

Taken from cookeatshare.com/recipes/artichoke-antipasto-carciofata-69708 (may not work)